Categories: Appetizers, Rachael Ray, Seafood
Ingredients
- 3 jarred roasted red peppers, drained
- salt
- pepper
- 1 lemon, juice of
- 1 teaspoon hot sauce
- 3 tablespoons olive oil
- 12 ounces imitation crabmeat
- 2 teaspoons Old Bay Seasoning
- 2 celery ribs, finely chopped
- 2 sprigs tarragon, leaves stripped from the stems and chopped
- 3 scallions, finely chopped
- 4 English muffins, split
- unsalted butter, softened, for buttering
- 2 cups watercress, chopped
- 2 cups shredded gruyere (about 8 oz.)
Directions
-
Place the peppers in the bowl of a food processor and season with salt and pepper.
-
Add the lemon juice and hot sauce, then put the lid in place and turn on the processor.
-
Add the olive oil in a thin stream and process until smooth.
-
Preheat the broiler. In a medium bowl, combine the crab and seafood seasoning. Add the celery, tarragon and scallions to the crab and toss with the red pepper dressing; adjust the seasoning to taste.
-
Toast the English muffins under the hot broiler, then lightly butter them. Top each with a small handful of watercress, then with a scoop of the crab salad.
-
Pat down the salad a bit, then top with a handful of cheese and return to the broiler to melt the cheese, about 1 to 2 minutes. Remove and serve immediately.